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Bob's Red Mill Organic Tri-Color Quinoa Grain -- 26 oz

Bob's Red Mill Organic Tri-Color Quinoa Grain
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Bob's Red Mill Organic Tri-Color Quinoa Grain -- 26 oz

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Bob's Red Mill Organic Tri-Color Quinoa Grain Description

  • Grains-Of-Discovery
  • Organic Whole Grain
  • Tri-Color Quinoa
  • The Traditional Grain of the Andes
  • USDA Organic
  • Non GMO Pledge
  • Gluten Free
  • Vegan

• Pre-rinsed and ready to cook •

• Great in soups and salads •

• Good source of fiber •


Dear Friends,


My lifelong fascination with whole grains has taken me to the far reaches of the globe. On these journeys I have discovered many delicious treasures - the mighty grains that nourished the world's greatest ancient civilizations. I call them our Grains of Discovery®, and I've brought their stories home to share with you. Like this story of quiona...Native to South America, this amazing plant was domesticated thousands of years ago near Lake Titicaca, high on the plateaus of the Andes. It was mainstay in the diet of the ancient Incas, who considered it a sacred crop. I hope you enjoy exploring the culinary and nutritional wonders of ancient grains with quinoa and all of our Grains of Discovery®.


To Your Good Health,  Bob Moore


Basic Cooking Instructions:

Bring 2 cups of water to a boil in a 2 quart pot. Add 1 cup quinoa and return to a boil. Cover and reduce heat to medium and simmer until water is absorbed, about 12 minutes. remove from heat, fluff, cover and let stand for 15 minutes. Makes 4 servings (4 cups).


Free Of
Gluten and GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup (47 g)
Servings per Container: About 8
Amount Per Serving% Daily Value
Total Fat1.5 g2%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate34 g12%
   Dietary Fiber3 g14%
   Total Sugars1 g
     Includes og Added Sugars0%
Protein6 g
Vitamin D0 mcg0%
Calcium13 mg2%
Iron2 mg10%
Potassium322 mg6%
Other Ingredients: Organic whole grain quinoa.

Manufactured in a facility that also uses tree nuts and soy.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Spaghetti & "Meatballs"

If meatless Monday dinner for the whole family is a struggle, look no further. This classic comfort dish satisfies picky eaters and palates of all ages, and it includes a vegan meatball recipe worth bookmarking. The “meatballs” are seasoned with familiar Italian flavors and get their toothsome texture from chickpeas, quinoa, pecans and breadcrumbs. Simmer them in a made-from-scratch sauce, add organic spaghetti, and you’re sure to have full bellies and big smiles! A Large White Plate Holds a Heaping Helping of Spaghetti With Saucy Meatballs and Parsley Sprigs, Representing a Vegan Meatball Recipe.

Vegan Spaghetti & Meatballs

  • 1 12 oz. package organic spaghetti (prepared)
  • 1 Tbsp. extra virgin olive oil

Vegan Meatballs

  • 1 15 oz. can chickpeas (drained and rinsed)
  • 1 cup quinoa (cooked)
  • 1/2 cup pecans (chopped)
  • 1/2 cup vegan breadcrumbs
  • 1/4 cup nutritional yeast
  • 1/2 onion (chopped)
  • 3 garlic cloves (minced)
  • 1 tsp. dried parsley
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. salt and black pepper


  • 2 cups organic tomato sauce
  • 1 Tbsp. extra virgin olive oil
  • 1/4 cup vegetable stock
  • 3 garlic cloves (minced)
  • 1 tsp. salt and black pepper
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • 1 tsp. dried parsley
  • 1/2 tsp. garlic powder

Vegan Meatballs

  1. In medium skillet, heat one Tbsp. extra virgin olive oil over medium heat.
  2. Add onions and garlic cloves and sauté 2-3 minutes until fragrant and translucent. Set aside skillet for later. (Note: Leave leftover pieces of garlic or onion for sauce preparation.)
  3. In food processor, pulse cooked quinoa, pecans and sautéed onions and garlic for about one minute. Add chickpeas, nutritional yeast, olive oil, oregano, basil, red pepper flakes, smoked paprika, dried parsley, black pepper, sea salt and bread crumbs. Process until mixture is thick.
  4. Using an ice cream scoop or spoon, shape mixture into balls. Refine ball shapes by hand.
  5. Reheat skillet over medium-high heat, and add additional olive oil if needed. Arrange meatballs on pan and sear until golden on all sides. Remove each meatball and set aside.


  1. In medium 10-inch skillet over medium-high heat, add 1 Tbsp. olive oil. Add garlic cloves and sauté until fragrant, about 1-2 minutes.
  2. Add tomato sauce, veggie stock, salt, black pepper, oregano, paprika, garlic powder, parsley and basil, stirring until combined. Bring to boil and reduce heat to low, adding in meatballs and allowing them to simmer in the sauce for 4-5 minutes until tender.
  3. Add spaghetti to serving bowl or plate, and top with meatballs and sauce.

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